Transcribe
Translate
Susan Gilbert cookbook, 1848-1887
Page 26
More information
digital collection
archival collection guide
transcription tips
Orange Cream Boil the rind of a Seville Orange very tender beat it fine in a Mortar, put to it a spoonful of the best Brandy, the juice of a Seville Orange 4 oz of loaf sugar, and the yolks of 4 eggs, beat all together for 10 minutes, then gradually pour in a pint of boiling cream, beat till cold, put it into custard cups, set into a deep dish of boiling water and let them stand till cold again. Put at the top small stripes of orange paring cut very thin, or preserved chips. Mrs. G - Lemon Jelly To 1 pint of boiling water, put the peel of 1 lemon and 1 oz and 1/2 of Isinglass. next day boil it till it has dissolved, add the juice of 6 lemons, and the peel of ten, grated with 1 lb of loaf sugar, boil the whites 5 minutes and strain it. Put it into glasses or shapes as you please. Mrs. G -
Saving...
prev
next
Orange Cream Boil the rind of a Seville Orange very tender beat it fine in a Mortar, put to it a spoonful of the best Brandy, the juice of a Seville Orange 4 oz of loaf sugar, and the yolks of 4 eggs, beat all together for 10 minutes, then gradually pour in a pint of boiling cream, beat till cold, put it into custard cups, set into a deep dish of boiling water and let them stand till cold again. Put at the top small stripes of orange paring cut very thin, or preserved chips. Mrs. G - Lemon Jelly To 1 pint of boiling water, put the peel of 1 lemon and 1 oz and 1/2 of Isinglass. next day boil it till it has dissolved, add the juice of 6 lemons, and the peel of ten, grated with 1 lb of loaf sugar, boil the whites 5 minutes and strain it. Put it into glasses or shapes as you please. Mrs. G -
Szathmary Culinary Manuscripts and Cookbooks
sidebar
